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Enzymes Digestions Little Helpers and Hoisin Chicken Stir-Fry Recipe

Digestive enzymes are proteins that help with bodily chemical reactions to support healthy digestion. The body produces these enzymes, which are crucial for slicing up the food we consume into smaller molecules that may be absorbed and utilized by the body.

Digestional enzymes come in a wide variety of forms, each of which plays a particular function in digestion. Amylases, for instance, break down carbs, lipases, lipids, and proteins, and proteases, proteins.

Many fruits and vegetables are packed with naturally occurring digestive enzymes, and when consumed raw or barely cooked, they can improve digestion and boost the body’s ability to absorb nutrients.

Several examples of foods that are rich in digestive enzymes include fruits and vegetables and are especially rich in mangoes, kiwis, papayas, and pineapples.

Foods can benefit from fermentation by having more digestive enzymes present. Traditional cabbage preparations like sauerkraut and kimchi are examples of foods that have undergone fermentation and are high in digestive enzymes. Lactic acid and other chemicals that aid in food preservation and improve flavor are produced when bacteria break down the sugars and starches in the cabbage during the fermentation process. Additionally, the cabbage’s enzyme levels rise during fermentation, making it simpler for the body to absorb.

In conclusion, digestive enzymes are necessary proteins that are fundamental to the body’s ability to digest and absorb nutrients. These enzymes are abundant in many fruits and vegetables, and when consumed raw or barely cooked, they can improve digestion and boost nutritional absorption. Foods can benefit from fermentation by having more digestive enzymes present, which makes them simpler for the body to digest and utilize.

Hoisin Chicken Stir-Fry Recipe:

Ingredients:

1 cup jasmine rice

1 cup water

2 chicken breasts, cut into bite-sized pieces

2 tablespoons bacon fat or healthy cooking oil

1 sweet onion, thinly sliced

1 carrot, thinly sliced

1 red bell pepper, thinly sliced

1 cup pineapple chunks

1 green onions, diced

2 kiwis, peeled and thinly sliced

2 tablespoons soy sauce

2 tablespoons hoisin sauce

2 cloves garlic, minced

1 teaspoon grated ginger

Salt and pepper, to taste

Instructions:

Rinse the jasmine rice in a fine mesh strainer and add it to a saucepan with the water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Fluff the rice with a fork and keep it covered until ready to serve.

Heat 1 tablespoon of bacon fat or oil in a large wok or frying pan over medium-high heat. Add the chicken and cook until it is browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.

Add the remaining 1 tablespoon of bacon fat or oil to the pan. Add the onion, carrot, and bell pepper and cook for 3-4 minutes, or until the vegetables are tender.

Add the pineapple, kiwi, soy sauce, hoisin sauce, garlic, and ginger to the pan and stir to combine. Cook for an additional 2-3 minutes, or until the sauce has thickened and the vegetables are coated.

Return the chicken to the pan and stir to combine. Season with salt and pepper to taste. Top with diced green onions.

Serve the stir fry over the jasmine rice. Enjoy!

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